Parmesan Herb Scones

Serving Size: 8

Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35

Recipe Serving Size8

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

Ingredients

Dry ingredients:

2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
1/3 cup Parmesan cheese grated
2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)

Ingredients:

4 tablespoon unsalted butter cold, cut into cubes
¾ cup heavy whipping cream
1 egg
1 tablespoon water

For brushing on top:

1 tablespoon heavy whipping cream

Instructions

Place oven rack to middle position and pre-heat oven to 425 degrees.
Whisk together all the dry ingredients.
Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

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